Somehow in the past (almost) 2 years, I have not posted one of, if not, the best butterscotch recipe out there. I’m not sure how I left this happen, but I promise to be more diligent moving forward.
I just hope you can forgive me…this recipe will help!
But first, a little history…
My best friend introduced me to these cookies. The recipe is easy to find as it is written on the back of the package. Since then, I have baked these cookies countless times. One time, I totally forgot the eggs. Although dry, they turned out okay. Another time, I under baked the cookies and when I put them on a plate to serve, they turned into one huge cookie mountain. Not fancy looking, but absolutely delicious! I’ve baked the cookies and I’ve made the bars and everywhere that I bring them, people are always impressed. Even those who don’t like butterscotch, which is the sign of a GOOD recipe.
I searched my entire blog and couldn’t find these cookies or this recipe anywhere. I’m not even sure how that is possible!
I had some leftover butterscotch chips, not an entire bag, but knew I needed a batch of these cookies. I also had some pretzels and thought that together they could make one tasty cookie.
I followed the recipe as written, but I used 1 cup of butterscotch chips and 2/3 cup white chocolate chips.
Then I stirred in ~1 cup of crushed pretzels.
I know that salted caramel is the big thing right now, however, I am loving the salt and butterscotch combo! The toughest part of the recipe is resisting the urge to sit down on the couch with the bowl of cookie dough and a spoon to watch the season premiere of How I Met Your Mother.
But you won’t have time because this recipe makes 4 dozen cookies, so it is all hands on deck in the kitchen scooping dough, moving cookie sheets, and clearing space on your cooling racks.
Having over and under baked these cookies in the past, I can tell you that 9 minutes is the magic number for a crispy edge with a soft, chewy middle.
It’s one of the best oatmeal cookies out there!!!
And I am totally digging the addition of white chocolate and pretzels.
Below is the original recipe. I would start there and then get creative with you add ins! It won’t be hard to share 4 dozen of these delightful cookies. Trust me…I’ve done it before!
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract or grated peel of 1 orange
3 cups quick or old-fashioned oats
1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
PREHEAT oven to 375° F.
COMBINE flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION:
Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 18 to 22 minutes or until light brown. Cool completely in pan on wire rack. Makes 4 dozen bars.
MY Variation: Stir in 1 cup butterscotch chips, 2/3 cup white chocolate chips, and about 1 cup of crushed pretzels. Bake for 9 minutes.